Monday, July 04, 2011

Raw Vegan Avospacho Soup - A Refreshing Dish For A Hot 4th Of July Weekend!

Beat the heat with this raw Avospacho soup!

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It's Too Hot to Cook!
I'm going to take a break from posting the recipes from our party so I can share a nice, cool, raw soup with you. After an unusually cold spring here in northern California, we are now having a very hot 4th of July weekend. I see that there are record breaking high temperatures all across the country too! I don't know about you but as soon as it warms up, I start making cold smoothies or fruit salads every day for breakfast and raw soups and salads during the day. Who wants to heat up the kitchen? 
So when it hit 97 degrees yesterday, I made this avospacho soup. I had a soup similar to this in a local restaurant once and I've been dying to recreate a raw version of it ever since.
You can dice up almost any of your favorite raw veggies for the soup. I just happened to have some nice fresh corn, an English cucumber, a red bell pepper and of course, California avocados on hand. But you can also chop up a young zucchini, yellow summer squash, green onions, fresh tomatoes or tomatillos, radishes, celery, etc. 

Dice up your favorite raw veggies for the this avospacho soup!

Raw Vegan Avospacho Soup
[makes 4 servings]
For the blended soup base
Pulp from one avocado
1 cup frozen peas
2 cup celery, coarsely chopped
2 cups filtered water
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
2 cloves garlic, coarsely chopped
2 teaspoons fresh jalapeno, chopped (optional)
1 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste
For the diced ingredients
1 1/2 avocados, diced
Kernels from 1 ear of fresh corn
1 cup English cucumber, diced
1/2 cup red bell pepper, diced
1/4 cup red onions, diced
2 tablespoons fresh parsley, chopped

Add the "blended soup ingredients" to a VitaMix or other high speed blender and process until smooth.
Evenly divide the chopped ingredients among 4 soup bowls.
Pour 1/4th of the blended ingredients into each bowl and stir.
Top with additional freshly ground black pepper if desired and serve.

Per serving: 213.4 calories, 13.6 g fat, 1.9 g saturated fat, 0 mg cholesterol, 5.2 g protein, 22.4 g carbohydrates and 9.3 g dietary fiber.

Happy 4th of July!!!


teawithhazel said...

this looks really refreshing..and delicious..i will try it when it warms up here in a few months..jane

Dr. Joanne L. Mumola Williams said...

Hi Jane,
Yes, I see that it's still pretty chilly in Melbourne Victoria, Australia! It will warm up soon!

Debra said...

Your Avospach Soup looks delicious. A perfect soup for a hot day.

Anonymous said...

I think I have just found a new summer favorite not just for me but also for my two year old son who couldn't get enough. Thank you!

Dr. Joanne L. Mumola Williams said...

That's so wonderful to hear!